|1.||Milk 1 cup|
|2.||Curd / yogurt / mosaru / dahi / thayir / perugu 1 teaspoon|
Use a clean utensil.
If you have used the utensil for making curry or sambar, ensure it is properly washed before using it to boil milk. Otherwise, the milk may curdle.
See also Tip #1 below.
Add the milk to the utensil whose size can hold almost twice the quantity of milk.
Heat the utensil on low flame.
the milk rises to the top of the utensil,
continue to heat the milk for about one minute.
Switch-off the stove.
Keep aside to cool.
The key points you have to note about how to make curd are:
- If you do not want extra fat in the curd / yogurt, do not cover the utensil when you set it aside to cool.
- A skin / creamy layer is formed on the surface of the milk.
- Remove the skin with a spoon.
See Tip #5 on what to do with the skin.
When the milk is luke-warm, transfer it to a small
utensil in which you want to make the curd.
Add the curd. Mix thoroughly.
|7.||Cover and keep aside for 6-8 hours for fermentation.|
test if the fermentation has taken place,
remove the plate and tilt the utensil just a little bit and very gently.
If the curd is ready, the content of the utensil will be thick and there will be no milk in it.
yogur, mosaru, dahi, thayir,
perugu is ready.
|TIPS||How to make Curd|
|1.||To ensure the utensil you will use for boiling milk is clean, add a tablespoon of water to the utensil and boil the water. Then, drain it.|
|2.||If you wish to make thick curd, use full-cream milk.|
summer, the milk ferments fast.
In winter, the milk takes more time to ferment. To speed up the process, keep the utensil in a warm place.
|4.||In Step 2, do not boil the milk on high flame because the vitamins in the milk might be lost.|
|5.||Add the skin you removed in Step 4, for instance, to a curry to make it tastier.|